Sour Schnitzel in Hessian Style

Summary

Ingredients

Ingredients for the oil blend:

• 50 ml oil
• 1 tablespoon paprika powder, noble sweet

For the meat:

• 4 pork schnitzel

For the sauce:

• 1 onion (s)
• 1 leek stick (s)
• some butter
• 80 g diced ham
• 600 g sour cream
• 2 teaspoons vegetable stock

For the breading:

• some flour
• 1 egg (s), whisked
• some breadcrumbs

Moreover:

• salt and pepper

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Instructions

1. Prepare the schnitzel as you like (in the oven or in the pan). I prefer to do this in the oven.
2. First mix the oil with the paprika powder. Prepare a baking sheet with parchment paper and spread some of the oil mixture on the paper as a base. The best way to do this is with a brush.
3. Rinse the schnitzel under running water and then pat dry. If necessary, beat the schnitzel a little wide to bring them to a uniform thickness. To do this, first cover the schnitzel with some cling film and then work with the meat tenderizer (alternatively, a slightly heavy saucepan is also possible). Then season well with salt and pepper.
4. Prepare three large plates for the breading: the first with flour, the second with a beaten egg and the third with breadcrumbs. First turn the schnitzel in the flour and knock off the excess flour. Then pull through the whisked egg and finally cover both sides with breadcrumbs and just press lightly. Place the breaded schnitzel on the baking paper and lightly spread the oil mixture on both sides.
5. Fry the schnitzel at 220 ° C top / bottom heat in a preheated or 200 ° C fan in a non-preheated oven for about 25 minutes. Turn the schnitzel halfway through.
6. In the meantime, peel and finely dice the onion for the sauce. Wash the leek thoroughly and cut the lower part into fine rings.
7. Melt the butter in a saucepan and sweat the onions in it until translucent. Then add the leek and the ham cubes and fry a little.
8. Heat the sour cream in a second saucepan and season with the vegetable stock and spices. Then add the onion and ham mixture, stir well and serve.
9. It goes well with fried potatoes and a salad.
10. I know this recipe from my homeland, from the north of Hesse.

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